
Balsamic Dressing
Gone are the days of boring salads! With so many varieties of fresh, vibrant leaves and…
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10mins
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20mins
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Easy
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2
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Bites
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1.5
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2 Lean Fillet Steak
Salt
2 tsp Olive oil
3 tbsp Black peppercorns
1 Onion, finely chopped
240 ml Beef stock
60g Reduced fat creme fraiche
Handful Chopped parsley
200g Potatoes, mashed
Sprinkle salt over both sides of the steaks and let them come to room temperature, about 30 minutes.
Heat the oil in a large saucepan over high heat.
When the oil begins to smoke, take the pan off the heat.
Pat the steaks dry with paper towels and place in the pan.
Return the pan to the heat and turn the heat down to medium-high.
Cook your steak to preference then remove from pan and set aside.
Once the steak is done to your liking, remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides.
Cover with aluminium foil and let the steak rest while you are preparing the sauce.
Add the onions and sauté for 2 minutes.
Add the beef stock and turn the heat to high.
Heat the sauce until it begins to thicken.
Pour in the creme fraiche and stir well.
Again, heat until the sauce begins to thicken.
Turn off the heat and add the parsley and any remaining black pepper.
Pour the sauce over the steak and serve with 1/4 plate of mashed potatoes.
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